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how to make the best damn buttermilk chicken tenders

Best Damn Buttermilk Chicken Tenders

5 from 5 reviews

  • Author: Recipe Teacher
  • Total Time: 23 mins
  • Yield: 2-4 servings


These chicken tenders feature boneless, skinless chicken breast, marinated in buttermilk, then fried with a flakey, crispy, golden crust to absolute mouthwatering perfection.


  • 1 lb boneless, skinless chicken breast
  • 1.5 cups all-purpose flour
  • 2 eggs
  • 1 cup buttermilk
  • 1 tbs seasoned salt (such as Lawry’s)
  • 1 tbs paprika
  • 1 tbs parsley flakes, dried
  • 2 cups vegetable oil


  1. Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator, covered for about an hour.
  2. In a large bowl, combine flour, seasoned salt, paprika and parsley flakes. In another bowl, beat two eggs.
  3. In a deep frying pan, heat oil to about 350°(F) (medium heat for about 5 minutes).
  4. Remove chicken strips from buttermilk. One at a time dredge the strips in flour mix and shake off excess. Then dunk into beaten eggs and let excess drip off; then back through the flour. Set aside on a paper plate until complete.
  5. Carefully place the coated chicken tenders into the pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant-read thermometer.
  6. Carefully remove chicken from oil and drain on paper towels.
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Category: Dinner
  • Method: Frying
  • Cuisine: American